A good place to start talking about bbq smoking would be the very basics of operating your new bbq smoker.

But, of course, being a technician knowing how to switch on the appliance, light the fuel, reach and maintain the desired temperature, generate the right amount of smoke, and so on, is not sufficient to make the whole experience a fulfilling one.

First and foremost, you are a cook. This means much more than being a smoker tech. Planning, purchasing and viand preparation will require that you know your P's and Q's!

Fortuitously, I came across an ﻿article by Jeff Phillips﻿, a master bbq smoker and teacher, which takes you firmly by the hand and guides you through your first steps with a smoker.

So, instead of repeating everything he says so much more eloquently and effectively than I ever could, I will merely point you ﻿there﻿.

But the cooking times, also known as the "doneness" table for various foods, is such an important directive by the USDA that the ﻿original chart﻿ bears repeating here.

Cook all food to these minimum internal temperatures as measured with a food thermometer before removing food from the heat source. For reasons of personal preference, consumers may choose to cook food to higher temperatures.

Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can't see, smell, or taste harmfulbacteria that may cause illness. In every step of food preparation, follow the fourguidelines to keep food safe: